home bookshop feed the hungry   earthly pursuits logo
what's new old book library safe seed pledge  
contact about books about food & recipes  
links I  II   garden tips  
search flower language blether  
  alphabetized flowers     flowers by meaning companion planting  
    click here to make a
"free" contribution to earthly pursuits


Potatoes - Recipes

  How to Choose Eggs 
  To Tell Good Eggs and Keeping Eggs Fresh

   Eggs A La Suisse


   How to Cook

   Potato Recipes
   more Potato Recipes
   Sweet Potato Recipes

   more Sweet Potato Recipes

   Easy, Moist & Tender Roast Turkey or Chicken

  Sandwiches & Such

   Good, Strong, Cold and Sweet Tea

  Almost has a flavor canned Green Beans
  Fried Carrots

Cooking Terms & Tips

Household Weights & Measures
Table of Weights & Measures
Time Required for Cooking
Bread, Pastries, Puddings
Sea Foods, Game & Poultry
Beef, Pork, Lamb, Mutton, Veal,

Table of Proportions

Kitchen Tips

Rules for Eating

Eat the Best Food Possible

Food and Clothing in a Lifetime

Vintage Recipes from old Newspapers:
visit theoldentimes.com

Have a recipe or cooking tips and tricks you'd like to share? email your advice and recipe



Mashed Potatoes

I love mashed potatoes but the ones I made had very little taste. I was taught to peel and dice the potatoes, cover them with water, add salt then boil until tender (about 20 minutes). Drain, add butter and whip with a mixer, add heated milk and continue whipping to desired consistency. I also tried boiling the potatoes in chicken broth (which did improve the flavor) and using broth instead of milk but there was always a chance they would still be bland, lumpy or gluey.

After I ran across Changes produced in Cooking Vegetables from Facts For Farmers (1865) I tried cooking the potatoes whole (but peeled). It takes about twice as long for them to cook but the texture and taste is far superior. When completely done, they can very easily be mashed with a fork

Serves two mashed potato lovers:

  • 4-5 whole medium red potatoes
  • boiling water
  • salt
  • pepper
  • butter
  • about 1/4 cup heated milk or chicken broth
  • Use a big enough and deep enough pan so potatoes will be fully covered with water. Fill pan about 2/3+ full of water and bring to hard boil. Add salt if desired. Peel potatoes and leave whole. Use tongs or a big spoon to put potatoes in the boiling water. Boil fast until completely tender - about 35-40 minutes depending on the size of the potatoes. Drain potatoes, put in bowl. Add milk or chicken broth to pan, turn off burner and let milk or broth warm. Mash potatoes with fork. Add salt, pepper and butter to taste. Stir in heated milk or chicken broth until potatoes are the consistency you like.

    Variation: Garlic Mashed Potatoes

    Prepare as above but add 1-2 teaspoons minced garlic to milk or broth while heating.

    mjs - Veneta, OR

    Oven Roasted Potatoes

    Serves 2 potato lovers:

    Pre-heat oven to 350 degrees. Use an oven proof pan or dish large enough to keep potatoes in a single layer.

  • 4-5 medium potatoes (I like Yukon Gold or White. Red potatoes are o.k. but do not cook quite as well as other kinds.}
  • Olive Oil (or vegetable oil) - enough to coat bottom and sides of dish and to lightly coat potatoes
  • salt
  • pepper
  • pinch or two of rosemary and/or thyme (optional)
  • Scrub potatoes well then dry. Do not peel. Lightly coat bottom and sides of dish with olive oil. Cut potatoes into dish in any way you like but leave pieces big. Sometimes I cube, sometimes I make steak fry size or even whole thick slices. Pour just enough oil over potatoes to coat all sides. Add salt and pepper. Mix potatoes until coated with oil. Arrange potatoes in one layer. Crush rosemary and/or thyme and sprinkle over potatoes (go easy, a little goes a long way), Cook uncovered about 15 minutes, turn and continue cooking about another 15 minutes or until center is soft and outside is brown. Potatoes may stick. If you have trouble turning them after 15 minutes, just leave them unturned instead of breaking them up. The bottom will be browner than the top but taste is not really affected.

    IMPORTANT: Remove from oven and let cool for about 4-5 minutes. When they cool a little they will be much easier to remove from the pan. While they are cooling you may want to tilt the dish a little so the excess oil drains away from the potatoes.

    mjs - Veneta, OR

    Crisp Cottage Fries

    4-5 medium potatoes (I like the red ones but any will do)
    1 medium onion (optional)
    enough vegetable oil to have about an 1" of oil in a large skillet

    Scrub and dry potatoes, peel onion. Using Mandolin slicer* or knife slice potatoes and onions crosswise as thin as you can. Heat oil hot. Carefully drop slices of potatoes and onion into oil. (I drop in one at a time, otherwise they tend to stick together.) Fry fast, separating potatoes and turning often until crisp and a golden brown. Remove cooked slices to allow more room in skillet until all are done. Drain well on brown paper or paper towels. Salt and pepper to taste. Serve with ketchup, if desired.

    For less crisp potatoes, slice them a little bit thicker and don't cook as long.

    *A Mandolin Slicer makes it fast and easy to get the thin potato and onion slices. Check at your local discount store. I use a cheap (less than $10.00) plastic one that does just fine.

    mjs - Veneta, OR

    Potato Pancakes

         One cupful of riced potatoes, half a teaspoonful of salt, one egg beaten, one tablespoonful of flour, quarter of a cupful of milk. Mix the above ingredients in the order given, beat thoroughly and bake on an aluminum griddle to save fat.

    from: "How To Do Things" The Farm Journal - 1919


    The following potato recipes are taken from Tried and True Recipes Third Book compiled by Elizabeth B. Bashinsky, Chairman Educational Committee Alabama Division, United Daughters of the Confederacy, no copyright notice. Preface dated Troy, Alabama, October 17, 1937.

    Potatoes au Gratin

    Make a cream sauce of 1-1/2 cups sweet milk, 1 tablespoon flour, and 1 tablespoon butter. Stir in 1/2 cup grated cheese and season with salt, Cayenne, and white pepper. Cut boiled potatoes into blocks, (a pint), arrange in pyrex baking dish in alternate layers of potatoes and cheese sauce until dish is filled. Bake, brown, and serve hot. (Opelika, Ala.)

    Potatoes and Cheese Casserole

    Boil white potatoes in jackets. Peel and chip into small pieces. Into dish, place layers of potatoes, cracker crumbs, and grated cheese. Repeat until dish is not more than two-thirds full: In double boiler make sauce, using milk, 2 tablespoons butter, a little cornstarch, and white pepper. Pour over top of crumbs and bake delicate brown. (Montgomery, Ala.)

    Creamed Potatoes in Pepper Shells

    2-1/2 cups diced, cooked potatoes
    1 slice onion
    1 small stalk celery
    1 pint milk
    4 level tablespoons flour
    4 level tablespoons butter
    1/2 cup grated cheese
    6 green peppers (sweet)

    Process: Scald chopped celery and onion in milk for 5 minutes and strain. Cook flour in melted butter, add hot milk, slowly stirring until smooth and creamy; add potatoes, salt, and pepper, and cook 10 minutes. Remove from fire, add cheese and stir until well mixed. Cut green peppers into halves lengthwise, remove seeds and fill with potatoes. Cover with buttered crumbs and bake until brown. (Atlanta, Ga.)

    Potato Croquettes

    2 cups hot riced potatoes
    1 teaspoon salt
    1/3 teaspoon white pepper
    2 tablespoons butter
    1/4 teaspoon celery salt
    1 teaspoon chopped parsley
    Onion juice, Cayenne
    Yolk 1 egg

    Process: Mix in order given; beat thoroughly and spread in dish to cool. Shape, dip into egg and into crumbs, fry in deep, hot fat, drain on brown paper. Arrange in pyramid and garnish with parsley.

    Boiled and Creamed Potatoes

    Pare potatoes and drop at once into cold water to soak about 30 minutes. Drop into boiling, salted water and boil uncovered for 20 minutes, or until they are sufficiently tender to pierce with a straw. Pour over them melted butter to which pepper and salt, if needed, have been added. To cream potatoes, run through ricer, add hot milk, melted butter and pepper and beat until light and fluffy. Place over hot water to re-heat and serve at once. (Troy, Ala.)

    Potato Chips

    Wash, pare and cut potatoes into very thin slices. Soak for an hour in cold water. Drain and dry thoroughly between towels. Fry until golden brown in deep fat. Keep the potatoes in motion with a fork or skimmer. Remove from frying basket and drain on absorbent paper. Sprinkle lightly with salt.

    [ed. note] Unpeeled potatoes work too. A Mandolin Slicer (less than $10.00 at your local discount store) makes it fast and easy to get the really thin potato slices needed for chips.

    French Fried Potatoes

    Wash and pare [or not] potatoes. Cut into quarter-inch strips lengthwise. Soak in cold water half hour. Drain and dry between towels to absorb excess moisture. Fry in deep fat at 395 degrees F. Cook until golden brown. Drain on absorbent paper. Dust with salt; serve at once.

    Irish Potato Puffs

    1 cup mashed potatoes
    1/2 cup flour
    1 teaspoon baking powder
    2 eggs

    Process: Beat yolks until creamy, add mashed potatoes; mix thoroughly. Sift together dry ingredients and add to potatoes. Beat whites stiff and fold into mixture. Drop from tip of teaspoon into deep hot fat and fry a delicate brown. Drain on brown paper and serve hot. Lovely with creamed chicken, or creamed meat. (Troy, Ala.)

    Georgia Potatoes

    1-1/2 cups milk
    1/2 cup cream
    2 tablespoons butter
    1 tablespoon flour
    2 egg yolks
    4 tablespoons grated cheese
    1 can pimentoes
    1 teaspoon salt
    1/4 teaspoon pepper
    Bread crumbs

    Process: Cut potatoes into tiny dice. Melt butter, stir in flour and slowly add milk and cream, stirring constantly. Season with salt and pepper and bring to the boiling point. Cook until thick. Chop pimentoes and beat egg yolks. Add with grated cheese to sauce; mix thoroughly;. Put a layer in a buttered baking dish and add a layer of potatoes. Continue layer for layer until all is used, making the last layer of the sauce. Sprinkle with bread crumbs and bake.

    Hashed Brown Potatoes

    Cut fat, salt pork into small pieces; fry, remove bacon, and strain fat. Heat 4 tablespoons bacon fat in an iron skillet, add 2 cups cold boiled potatoes finely chopped. Season with salt and pepper. Toss potatoes until well mixed with fat; cook 4 minutes, tossing constantly; then press to one side of skillet to form an omelet. When well browned in oven, turn upon a hot dish and serve.

    Stuffed Potatoes with Cheese and Bacon

    4 large potatoes, baked
    4 slices bacon
    4 tablespoons grated cheese
    1/4 cup hot milk
    3/4 teaspoon salt
    1/4 teaspoon paprika

    Process: Cut hot potatoes into halves, lengthwise. Remove potato and force through ricer; add cheese, seasoning, and hot milk. Beat well, re-fill potato skins, put a slice of bacon upon top of each and place upon the upper rack of a hot oven, until bacon is crisp. Serve hot. (Troy Ala.)

    Lyonnaise Potatoes

    Slice an onion into thin slices and brown in 3 tablespoons butter. Remove onion and keep warm. Add 3 cups cold, sliced potatoes, salt, and pepper. Mix well with butter, then press to side of skillet and let brown underneath. Sprinkle onion over potatoes, heat thoroughly, turn upon hot platter top side down, sprinkle with finely chopped parsley, and serve.


    for more potato recipes, nutritional information and fun facts about potatoes, visit potatohelp.com